Actually, there is a difference between Obe Ata and Ata dindin. Ata dindin unlike the Omi Obe Ata is prepared like quickly, when you don't have time to make sure the Obe Ata is in correct standard. It is also thicker than Obe ata
Ata dindin is mostly enjoyed with fried and boiled Yam, fried and boiled potatoes
(Anomo), Ofada rice, Beans, Egbo, Ekuru and so much more
Ata dindin involves blending or hand grinding the tomatoes and pepper to be used (using Olota), so that its not perfectly smooth and sometimes you can use tin tomatoes (I prefer De Rica)
For making Ata dindin, I use these ingredients:
- 200g De Rica tin tomatoes (I use half of the 400g size, it was cheaper, durh)
- 1 large scotch bonnet pepper (ata rodo)
- 1 medium sized onions
- 2 large fresh tomatoes
- Assorted meat to be used and boiled eggs
- Salt, curry and thyme to taste
- 2 ladle spoon of veg oil
- Tatase ( bell pepper)
- Ata gigun-optional
Cooking Procedures
1. Wash the meat,saki, ponmo;season and bring to boil. Wash the fish and salt
it, also put the egg in a small pot of water to boil for 15 mins.
Remember to put ponmo at the bottom of the pot
2. Wash and chop the pepper, onion and fresh tomatoes into smaller pieces
Add the veg oil and stir for 2 mins, add in a bit of the chopped onions and stir
4. Now, pour in the tin tomatoes, reduce heat and stir in.
After 5 mins, add in the remaining chopped onion, pepper and tomatoes and
stir, Leave on medium heat for 5 mins
5. At this point, pour in the meat stock and stir in, add ata gigun if needed.
Cover the pot and leave on heat for 5 mins again.
6. Check for taste, be careful with the salt. Add the salted fish at this point and
cover the fish with the sauce, add the boiled, peeled eggs too
7. Gently stir the sauce, round the side to prevent fish breakage, check for
taste and reduce heat, leave on low heat
Clean up cooking area and remove the sauce from heat. It's ready to be served
Enjoy!
No comments:
Leave a comment